Recipe
Author
Hy-Vee Dietitians
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Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. diced fresh pineapple (or drained canned pineapple chunks in 100% juice) | ||
| ½ c. diced mango | ||
| Juice of 1 lime | ||
| ½ c. seeded and diced red bell pepper | ||
| ¼ c. finely diced red onion | ||
| ¼ c. finely chopped cilantro | ||
| 1 jalapeno, seeded and finely diced, optional | ||
| 2 boneless skinless chicken breasts | ||
| Salt and pepper, to taste | ||
| 4 Hy-Vee corn tortillas | ||
| 2 c. Hy-Vee spring salad mix, divided | ||
| Toasted coconut chips, for garnish |
Directions
- In a bowl, combine pineapple, mango, lime juice, bell pepper, red onion, cilantro and jalapeno. Stir to mix; set aside.
- Meanwhile, season chicken breasts with salt and pepper and cook until internal temperature reaches 165 degrees. Slice chicken into strips.
- To assemble, place 1/2 cup of the spring mix on a tortilla then top with 1/4 of the chicken. Next, add 1/4 of the salsa and garnish with coconut chips, if desired.
- Repeat with each remaining tortilla. Serve immediately.
Nutrition facts
Servings
320 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 90mg
- Sodium: 100mg
- Total Carbohydrates: 40g
- Protein: 32g
Daily Values
0%
Vitamin A 70%
0%
Vitamin C 180%